Summer Pasta Salad with Chicken, Mint, and Dill

By Lv2Cook

Ingredients

• 1 (8-ounce) carton plain fat-free yogurt
• 1 tablespoon minced fresh dill
• OR
• 1 teaspoon dried dill
• 1 tablespoon minced fresh mint
• OR
• 1 teaspoon dried mint flakes
• 1 tablespoon coarse-grained mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 3 cups cooked fusilli (about 6 ounces uncooked twisted spaghetti)
• 2 cups skinned, cubed roasted chicken breast (about 8 ounces)
• 1 cup diced green bell pepper
• 1 cup diced tomato
• 1/2 cup thinly sliced green onions
• 1 (14-ounce) can quartered artichoke hearts drained

Preparation

Step 1

Combine first 7 ingredients in a large bowl; stir well. Add pasta and remaining ingredients; toss gently to coat.

Serving Size: 1 1/2 cups